Classic Red Velvet Cake with Fresh Blueberries

A stunning three-layer red velvet cake that’s perfect for any special occasion. With its rich crimson layers, velvety cream cheese frosting, and fresh blueberry crown, this cake is guaranteed to make jaws drop and taste buds dance!

Why You’ll Love This Recipe

Hey there, fellow bakers! There’s something magical about slicing into a perfectly frosted red velvet cake and revealing those gorgeous crimson layers. This recipe has been tested countless times to achieve that perfect balance of moistness, flavor, and that coveted tender crumb that makes red velvet so special. Plus, those fresh blueberries on top add just the right touch of elegance and freshness!

Time and Servings

• Prep Time: 45 minutes
• Cook Time: 25-30 minutes
• Cooling Time: 45 minutes
• Total Time: 2 hours
• Servings: 12-14 generous slices

Ingredients

For the Red Velvet Layers

• 3 cups all-purpose flour
• 3 tablespoons natural cocoa powder (not Dutch-processed)
• 1 teaspoon salt
• 1½ cups (3 sticks) unsalted butter, softened
• 2½ cups granulated sugar
• 3 large eggs, room temperature
• 2 tablespoons alcohol free vanilla extract
• 2 tablespoons red gel food coloring
• 1½ cups buttermilk, room temperature
• 1½ teaspoons baking soda
• 1½ teaspoons white vinegar

For the Cream Cheese Frosting

• 24 oz cream cheese, softened (3 blocks)
• 1½ cups (3 sticks) unsalted butter, softened
• 8 cups powdered sugar
• 2 teaspoons alcohol free vanilla extract
• ¼ teaspoon salt
• 2 cups fresh blueberries for topping

Instructions

Making the Cake Layers

1. Prep Work: Preheat your oven to 350°F (175°C). Grease and line three 9-inch cake pans with parchment paper. Pro tip: spraying the pans with cooking spray helps the parchment stick better!
2. Mix Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, and salt. Set aside. This step ensures no cocoa lumps in your final cake.
3. Cream the Butter: In a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the butter until light and fluffy, about 2 minutes. Gradually add sugar and beat until the mixture looks like fluffy clouds – about 4-5 minutes. Don’t skimp on this step; it’s crucial for that perfect texture!
4. Add Wet Ingredients: Add eggs one at a time, beating well after each addition. Mix in vanilla extract. Now for the fun part – add the red gel food coloring! Keep mixing until the color is uniform and vibrant.
5. Alternate Mixing: Alternate adding the dry ingredients and buttermilk to the butter mixture in three portions, starting and ending with flour. Mix just until combined after each addition.
6. The Science Bit: In a small bowl, combine baking soda and vinegar – watch it fizz! Quickly fold this mixture into your batter. This creates extra lift for a tender crumb.
7. Bake: Divide batter evenly between prepared pans. Bake for 25-30 minutes, or until a toothpick comes out clean. Let cool in pans for 10 minutes, then turn onto cooling racks.

Making the Frosting

1. Beat softened cream cheese and butter until smooth and creamy, about 3 minutes. No lumps allowed!
2. Gradually add powdered sugar, vanilla, and salt. Beat until light and fluffy, about 5 minutes. The frosting should hold its shape but still be spreadable.

Assembly

1. Once cake layers are completely cool, place first layer on your cake board or plate.
2. Spread about 1½ cups of frosting evenly on top. Pro tip: use an offset spatula for smooth, even layers.
3. Repeat with second layer and more frosting.
4. Place final layer on top and apply a thin crumb coat all over. Refrigerate for 15 minutes.
5. Apply final coat of frosting, creating decorative horizontal ridges on the sides using a bench scraper or icing comb.
6. Arrange fresh blueberries in a single line around the top edge of the cake.

Storage Tips

• Keep refrigerated for up to 5 days
• Bring to room temperature for 30 minutes before serving
• Can be frozen (without blueberries) for up to 3 months

Pro Tips for Success

• All refrigerated ingredients should be at room temperature before starting
• For the deepest red color, use gel food coloring, not liquid
• Don’t overmix the batter once you start adding flour
• Chill the cake layers for easier frosting
• Clean your knife between each slice for picture-perfect servings like in the photo
• The cake should be slightly firm to the touch when done

Perfect Pairing

Serve this gorgeous cake with a cup of coffee or tea. The fresh blueberries add a beautiful burst of flavor that complements the subtle cocoa notes in the cake and the richness of the cream cheese frosting.

Looking at your finished cake should match our inspiration photo perfectly – deep red layers with pristine white frosting, crowned with plump, fresh blueberries. Each slice will be a showstopper, revealing those beautiful layers that make red velvet cake so iconic!